Han-burger and making method thereof

ABSTRACT

A method of preparing a han-burger includes the steps of: providing a dough of the han-burger; shaping a first portion of the dough to form a burger shell having a filling compartment and a top opening, and a second portion of the dough to form a burger cover having a size and shape geographically matching the top opening of the burger shell; applying heat to the burger shell and the burger cover to retain the shapes thereof; preparing a filling with predetermined ingredients and nutrition, wherein the filling is disposed in the filling compartment of the burger shell; and covering the burger cover at the top opening of the burger shell to enclose the filling within the filling compartment.

BACKGROUND OF THE PRESENT INVENTION

1. Field of Invention

The present invention relates to a food product, and more particularlyto a han-burger product with filling for containing variety kinds ofstuffing therein.

2. Description of Related Arts

Broadly, the bun or crust usually made by variety kinds of dough andadded different ingredients into the dough for different softness,tastes, or baking purposes. Traditionally the crust is prepared forcontaining filling within the crust, such as a pastry shell, breadcrust, pie crust, or tart crust. Thus, the crust is able to be enjoyedwith the variety of fillings or stuffing to form different kinds of foodproduct, such as apple pie filled apple in the crust, crust with creamychowder soup, or Asian style bread, such as bread crust with barbecuepork and soupy sauce.

In order to seal the stuffing within the crust, the stuffing is normallyprepared and sealed into an original material of crust to form anintegral bun product. For example, a stuffing of apple mix is usuallyfilled within containing dough, then sealed by top sealing dough to sealthe apple mix within the containing and top sealing dough, and then putit into an oven for baking the dough of the original material of crustand the stuffing of apple mix together, so as to form an integral applepie. The apple pie can be served immediately once the apple pie isbaked, or can be further packed to form a frozen product for laterselling.

Some problems are frequently encountered in the process for preparationof the bun product. During baking a filled crust or shell product, thecontact of moist stuffing with the surface of the original material suchas dough, tends to absorb the moisture in the filling of stuffing.Moreover, the stuffing underlying the original material of the crust mayremain undesirably moist and be undercooked. As a result of the contactbetween the moist stuffing and the surface of dough makes the contactsurface of dough becomes tough and soggy, which is a main concern of thedrawback of the existing bun product.

Mostly, the original material of crust or shell of the bun product, suchas flour, starch, or dough, is heated by putting a layer of the originalmaterial of crust into a cavity of mold, so as to form a compartmentshape within the original material for containing the stuffing therein.While heating the crust original material within the mold, thecompartment surface of the crust is aroused, and becomes uneven and/orhas some bubbles protruded out from the compartment surface. Thus, thephenomena not only shrinks the compartment containing space, but alsoundesirably arises the contact surface between the dough surface and thestuffing, so as to undesirably make the crust relatively more soggy.

In order to allow a user to conveniently and quickly enjoy the bunproducts anytime he or she wants, there are plenty of frozen crustsproducts are provided for the user to store it in their own freezer, andconveniently and quickly heat it up whenever they want. For making thefrozen crusts products, lots of manufactures heated or cooked the crustsproducts filled with the stuffing in advance, then frozen and packed thecooked bun product for selling purpose.

However, after the contact between the dough surface and the stuffingwhile heating the bun product, and freezing and packing the bun productwith the filled stuffing therein, the bun products tend to be even moreundesirably soupy and tough.

SUMMARY OF THE PRESENT INVENTION

A main object of the present invention is to provide a hamburger and theprocess thereof, which provides a new way to have Chinese food thatenables the consumer to have Chinese favor food encased in a burgershell and a burger cover of the han-burger.

Another object of the present invention is to provide a han-burger andmethod thereof, wherein the burger shell has a filling compartment tocontain the filling in the burger shell, while the burger cover isadapted to cover at the top opening of the burger shell to enclose thefilling within the filling compartment.

Another object of the present invention is to provide a han-burger andmethod thereof, wherein the burger shell and the burger cover arepre-cooked to form a hardened surface for contacting with the filling soas to minimize the undesired moisture of the crust original materialsurface.

Another object of the present invention is to provide a han-burger andmethod thereof, wherein the burger shell and the burger cover are madefrom bread to have an innovation way for the consumer to eat the Chinesefood with bread.

Another object of the present invention is to provide a hamburger andmethod thereof, wherein the filling of the han-burger is separatelypacked to avoid or decrease the undesirable moisture of the crustsurface.

Another object of the present invention is to provide a han-burger,wherein the burger shell is heated with a shell mold having an innersurface to define a filling compartment therein, wherein the convexmolding surface of the shell mold is adapted to retain the shape of thefilling compartment of the burger shell for preventing the undesirableuneven surface with the compartment surface of the burger shell whileheating the han-burger.

Accordingly, the hamburger of the present invention provided by themaking method thereof, comprises:

a burger unit, which comprises a burger shell to define the fillingcompartment therewithin, and a burger cover provided for enclosing thefilling compartment by contacting a circumferential edge of the burgercover and an inner surface of the filling compartment; and

a filling, wherein the filling is adapted for being received in thefilling compartment of the burger shell of the burger unit, and beingenclosed in the filling compartment by covering the burger cover at atop opening of the filling compartment to form the han-burger.

Accordingly, a making method for preparing the han-burger comprises thesteps of: (a) providing a dough of the han-burger; (b) shaping a firstportion of the dough to form a burger shell having a filling compartmentand a top opening, and a second portion of the dough to form a burgercover having a size and shape geographically matching the top opening ofthe burger shell; (c) applying heat to the burger shell and the burgercover to retain the shapes thereof, (d) preparing a filling withpredetermined ingredients and nutrition, wherein the filling is disposedin the filling compartment of the burger shell; and (e) covering theburger cover at the top opening of the burger shell to enclose thefilling within the filling compartment.

These and other objectives, features, and advantages of the presentinvention will become apparent from the following detailed description,the accompanying drawings, and the appended claims.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a flow chart illustrating the method of preparing a han-burgerwith filling according to a first embodiment of the present invention.

FIG. 2 is a perspective view of the han-burger with filling according tothe above first preferred embodiment of the present invention.

FIG. 3 is a sectional view of the han-burger with filling according tothe first preferred embodiment of the present invention.

FIG. 4 is a perspective view of the han-burger with filling according toa second preferred embodiment of the present invention.

FIG. 5 is a sectional view of the han-burger with filling according tothe above second preferred embodiment of the present invention.

FIG. 6 is a perspective view of the han-burger according to the presentinvention, illustrating the han-burger, as a frozen food, being packedinto a box.

FIG. 7 is a schematic view of the han-burger according to the presentinvention, illustrating the method of preparing the han-burger.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

Referring to FIGS. 1 to 3 of the drawings, a han-burger according to afirst preferred embodiment is illustrated, wherein the hamburgercomprises a burger unit and a filling 30 with predetermined ingredientsand nutrition. Accordingly, the burger unit comprises a burger shell 10having a filling compartment 11 and a top opening, and a burger cover 20having a size and shape geographically matching the top opening of theburger shell 20. The filling 30 is disposed in the filling compartment11 of the filling shell 10, wherein the burger cover 20 is covered atthe top opening of the burger shell 10 to encase the filling 30 withinthe filling compartment 11.

Accordingly, a traditional hamburger consists of a cooked ground beefsandwiched between two pieces of burger buns, wherein the hamburgers areoften served with various condiments such as ketchup, mustard, orrelish, as well as lettuce, tomato, onion, and cheese. However, theground beef, condiments, and tomato are juicy and watery to leak outfrom the burger buns and to make the burger buns soggy. The presentinvention provides an innovative way that the burger shell 10 has thefilling compartment 11 to retain the filling 30 thereat while thefilling 30, especially the Chinese food, can be encased within theburger unit.

FIG. 1 illustrates the making method of the burger unit, which comprisesthe following steps.

(1) Provide a dough of the burger unit of the han-burger.

(2) Shape a first portion of the dough to form the burger shell 10having the filling compartment 11 and the top opening, and a secondportion of the dough to form the burger cover 20 having a size and shapegeographically matching the top opening of the burger shell 10.

(3) Apply heat to the burger shell 10 and the burger cover 20 to retainthe shapes thereof.

The dough of raw material of burger unit has at least one ingredientmixed with the dough for different purposes, such as adding yeast forbaking purpose, sugar, salt, butter, different types of flours etc.Kneading the mixture of dough may be applied to make the hamburger has arelatively better quality.

As shown in FIGS. 2 and 3, the burger shell 10 has a bottom wall 12 anda surrounding wall 13 inclinedly extended from the bottom wall 12 todefine the filling compartment 11 therewithin, wherein the bottom wall12 and the surrounding wall 13 are integrally formed an inner surface101 of the burger shell 10 within the filling compartment 11 as thesurrounding surface of the filling compartment 11. As shown in FIG. 3,the burger shell 10 has a trapezoid cross section that the surroundingwall 13 is a flat wall inclinedly extended from the bottom wall 12 toform the enlarged top opening of the burger shell 10.

The burger cover 20 has a circumferential edge 21 having a shape andsize geographically matching the top opening of the filling compartment11, which is adapted for enclosing the filling compartment 11 byfrictionally contacting the circumferential edge 21 of the burger cover20 with the inner surface 101 of the burger shell 10.

It is worth mentioning that the inclinedly extended surrounding wall 13of the burger shell 10 is able to retain the burger cover 20 in aposition at the top opening of the filling compartment 11, while thecircumferential edge 21 of the burger cover 20 is contacting with theinner surface 101 of the surrounding wall 13 of the burger shell 10, soas to prevent the burger cover 20 downwardly sliding movement to fallinto the filling compartment 11. In other words, when the burger cover20 is downwardly pressed at the top opening of the burger shell 10, thecircumferential edge 21 of the burger shell 20 will slide at thesurrounding wall 13 of the burger shell 10 until the burger cover 20 isfrictionally engaged with the burger shell 10 to enclose the filling 30within the filling compartment 11.

In order to retain the shape of each of the burger shell 10 and theburger cover 20, the step (2) further comprises the following steps.

(2.1) putting the first portion of the dough at a shell mold 40 whichhas a convex shape and defining a convex molding surface 401 thereon,wherein the shell mold 40 is adapted for retaining the shape of thefirst portion of the dough and shaping the first portion of the doughinto the shape of the burger shell 10 having the filling compartment 11therewithin.

(2.2) putting the second portion of the dough at a cover mold 50 toretain the shape of the burger cover 20 to retain the size and shapegeographically matching the top opening of the burger shell 20.

According to the step (2.1), the shell mold 40 has a cavity shape toform the convex surface 401 for holding and remaining a shell shape ofburger shell 10 having the filling compartment 11 therewithin. In steadof putting the first portion dough into an inner cavity surface of acavity of the shell mold 40, the present invention prefer to turn thecavity shape shell mold 40 up side down to hold and shape the firstportion of the dough by the convex surface.

It is worth mentioning that shaping the burger shell 10 by contactingthe inner surface 101 of the burger shell 10 with the convex surface 401of the shell mold 40 can effectively prevent an undesirably irregularshape of the inner surface 101 of the burger shell 10 while applyingheat on the burger shell 10, due to the fermentation of the dough of theburger shell 10, so as to prevent the irregular surface happening orshrinking a space of the filling compartment 11.

It is appreciated that the irregular shape of the inner surface 101 ofthe filling compartment 11, such as bubbles, may not only shrink thefilling compartment 11 containing space, but also undesirably arise thecontact surface between the dough surface of the filling compartment 11and the filling 30, so as to undesirably make the burger unit of thehan-burger relatively more soggy.

The cover mold 50 is further provided for shaping the second portion ofthe dough to form the burger cover 20. The cover mold 50 has aperipheral shape having a size and shape geographically matching theshape of the top opening of the filling compartment 11, in such a mannerthat the cover mold 50 is able to shape the second portion of the doughinto the burger cover 20 for contacting the circumferential edge of theburger cover 20 with the inner surface 101 of the burger shell at thetop opening of the filling compartment 11.

For applying variety of sauces on the hamburger as the user desired, thestep (2) further comprises a step of forming a plurality of indentedcavity 22 on a top surface of the burger cover 20, wherein the indentedcavity 22 is capable of receiving and retaining the variety of saucesthereon, such that the user can add more flavor on the indented cavities22 and prevent the overflowing of the sauce. It is worth mentioning thatthe indented cavities 21 has a variety of shapes, in the firstembodiment of the present invention is embodied as a plurality ofindented grooves crossing each other to form a continuity indentedcavities 22 for receiving the sauce. The formed indented cavity 22 isbeing heat-treated on the step (3) for retaining the shape thereon.

After shaping the wanted shape of the burger shell 10 and the burgercover 20, the heat is further applied on the burger shell 10 and theburger cover 20 for remaining the shape thereof, as described step (3).The heat applied on the burger unit of the han-burger also makes theinner surface 101 and an outer surface of the burger shell becomeharden, so that a harden layer occurred on the inner surface 101 andouter surface of the burger shell 10 can decrease the undesirable soggyor soupy happened between the contact of the filling 30 and the innersurface 101 of the filling compartment 11.

Accordingly, the heat applied onto the burger unit not only makes theharden surface of the burger unit, but also pre-cooks the burger unit toa predetermined cooked level by controlling the heating temperature andthe time. Thus, the burger unit can be cooked until it half-done justfor make the harden surface of the burger unit, so that the user is ableto further cook the han-burger when the user is about to eat and turnthe burger unit into an edible product. The heat also can be applied onthe burger unit until the burger unit is fully cooked to the edibleproduct for enjoying the han-burger immediately, or for storing thehan-burger for later use.

The heat can be supplied by an oven for baking purpose, so that theburger shell 10 and the burger cover 20 are placed into the oven at apredetermined baking temperature for a predetermined baking time, suchas 400° C. baking temperature for 10 minutes. It is worth to mentionthat the burger shell 10 should be placed on the shell mold 40 duringbaking process to retain the inner surface 101 of the burger shell 10.Moreover, the heat can also be supplied by a steam chamber, wherein theburger unit of the han-burger is placed into the steam chamber at apredetermined temperature for a predetermined time, so as to turn asurrounding surface of the surrounding wall 13 of the burger shell 10become harden.

Before the step (3) of applying heat, a step of coating an ediblematerial on the inner surface 101 of the burger shell 10 within thefilling compartment 11 and/or on the outer surface of the burger shell10, such as brushing egg protein portion or oil on the surface of theburger unit to provide a protective layer, so as to prevent the unwantedmoisture occurred between the contact of filling 30 and burger unit.

In order to make the han-burger with the filling 30 therein, the methodfurther comprises the following steps.

(4) Prepare the filling 30 with predetermined ingredients and nutrition,wherein the filling 30 is disposed in the filling compartment 11 of theburger shell 10.

(5) Cover the burger cover 20 at the top opening of the burger shell 10to enclose the filling 30 within the filling compartment 11.

Accordingly, the filling 30, preferably the Chinese food, is prepared tobe encased within the burger shell 10 and the burger cover 20. Thefilling 30 is further separately prepared for stuffing or being receivedin the filling compartment 11 of the burger shell 10, wherein thefilling 30 is mixed with a predetermined edible material, flavor, orother predetermined ingredients and nutrition. After prepared thefilling 30, the filling 30 can be disposed into the filling compartment11 after the heat is applied on the burger unit for being served. Theburger cover 20 further is covering the filling compartment 11 of burgershell 10 at the top opening of the filling compartment 11, so as to formthe han-burger. It is worth to mention that even though the filling 30is juicy and watery, the filling 30 will not leak out of the burgershell 10 with its physical structure.

In the step (4) of preparing the filling 30, the prepared filling 30 iscapable of being sealed into a packing container 31, such as a sealingbag, so that the user can open the packing container 31 for disposingthe filling 30 into the filling compartment 11 of the burger shell 10later when the user is about to enjoy the han-burger. Thus, theseparated packing of filling 30 is able to prolong the preserving periodof the han-burger, and decrease the undesirably contact time between thefilling 30 and the burger unit of the han-burger.

Therefore, the filling compartment 11 of burger shell 10 received thefilling 30 therewithin and being covered by the burger cover 20 toenclose the filling 30 in the filling compartment 11 is formed thehan-burger. The han-burger is able to be served immediately after thecooked the burger unit and disposed the filling 30 into the fillingcompartment 11 of the burger shell 10.

On the other hand, the hamburger is able to preserved, such as freezethe han-burger as a frozen food, as shown in FIG. 6, so that the user isable to enjoy the han-burger by easily heating up the han-burger. As thebusy life style of the modem people, frozen food has become extremelypopular. It is worth mentioning that the present invention also improvedthe problem of the frozen product, especially for han-burger or thelikes, that after being frozen for a while, the burger unit becomesundesirably soggy and tough.

It is appreciated that the filling 30 can be disposed into the fillingcompartment 11 after the heat is applied on the burger unit, and thenfrozen the han-burger with the filled filling 30 to form a frozenhan-burger, so that the han-burger can be preserved for a relativelylonger period and being easily served for the user by heating up thehan-burger in a couple minutes. The filling 30 also can be individuallyor separately packed into the packing container 31 for separatelyfreezing the burger unit and the filling 30.

As shown in FIG. 6, after the step (5) of covering the burger cover 20at the top opening of the filling compartment 11, a step of packing thehan-burger is further provided, wherein a packing box 60 is provided forpacking the han-burger. The packing box 60 has a label 61 attached on asurface of the box for indicating and describing the han-burger, as longas some other information such as expired date and ingredient.

Referring to FIGS. 4 and 5 of the drawings, an alternative burger unitof the han-burger according to the first preferred embodiment of thepresent invention is illustrated, wherein the burger unit comprises aburger shell 10′ and a burger cover 20′, and its manufacturing methodthereof is the same as the first embodiment.

The burger shell 10′ has a bottom wall 12′ and a surrounding wall 13′inclinedly extended from the bottom wall 12′ to define the fillingcompartment 11′ therewithin, wherein the bottom wall 12′ and thesurrounding wall 13′ are integrally formed an inner surface 101′ of theburger shell 10′ within the filling compartment 11′ as the surroundingsurface of the filling compartment 11′. As shown in FIG. 5, the burgershell 10′ has a bowl shape that the inner surface 101′ of thesurrounding wall 13′ is curved and inclinedly extended from the buttonwall 12′ to form the bowl shape of the burger shell 10′ and to define afilling compartment 11′ therewithin, so as to form the enlarged topopening of the burger shell 10′.

The burger cover 20′ has a circumferential edge 21′ having a size andshape geographically matching a top opening of the filling compartment11′, so that the burger cover 20′ is adapted for covering the fillingcompartment 11′ of the burger shell 10′ via contacting thecircumferential edge 21′ of the burger cover 20′ with the inner surface101′ of the burger shell 10′. It is worth mentioning that the inclinedlyextended bowl shape surrounding wall 13′ is able to retain the burgercover 20′ in a position at the top opening of the filling compartment11′, while the circumferential edge 21′ of the burger cover 20′ iscontacting with the inner surface 101′ of the surrounding wall 13′ ofthe burger shell 10′, so as to prevent the burger cover 20′ downwardlysliding movement to fall into the filling compartment 11′.

A plurality of indented cavity 22′ further provide on a top surface ofthe burger cover 20′ for receiving and retaining a variety of sauce asthe user desired, such that the user is able to add a flavor on theindented cavity 22′ for flavoring the han-burger. The indented cavities22′ as embodied in the alternative burger unit of the first preferredembodiment of the present invention are a plurality of indentionsdownwardly and spacedly indented on the top surface of the burger cover20′, so that the holes of the indented cavities 22′ of the burger cover20′ can retain the sauce thereon.

It is appreciated that the burger shell 10, 10′, the burger cover 20,20′, and their alternatives can be interchanged to incorporate with eachother, so that different combinations are provided for different uses.

It is appreciated that the manufacturer can only make and sell theburger unit only, such that the user is able to buy the burger unit andmake the filling 30 by herself. In other words, the user is able toprepare a filling as the user desired ingredients and nutrition, anddispose the filling that the user prepared into the filling compartment11 or 11′ of the burger shell 10, or 10′, and cover the burger cover 20,or 20′ on the top opening of the filling compartment 11 or 11′ of theburger shell 10, 10′, which is heat-treated in advance.

Accordingly, the han-burger of the present invention provides a new wayto have Chinese food for the consumer to eat Chinese food encased withinthe burger shell 10 and the burger cover 20. For example, most consumerswill eat Chinese food “sweet and sour pork” with rice. However, thehan-burger of the present invention provides an innovative way for theconsumers to eat “sweet and sour pork” encased within the burger shell10 and the burger cover 20. In addition, the consumer can enjoy eatingthe burger shell 10, burger cover 20, and the filling 30 therein at thesame time as he or she is eating the Chinese food with rice.

One skilled in the art will understand that the embodiment of thepresent invention as shown in the drawings and described above isexemplary only and not intended to be limiting.

It will thus be seen that the objects of the present invention have beenfully and effectively accomplished. The embodiments have been shown anddescribed for the purposes of illustrating the functional and structuralprinciples of the present invention and is subject to change withoutdeparture from such principles. Therefore, this invention includes allmodifications encompassed within the spirit and scope of the followingclaims.

1. A method of preparing a han-burger, comprising the steps of: (a)providing a dough of said han-burger; (b) shaping a first portion ofsaid dough to form a burger shell having a filling compartment and a topopening, and a second portion of said dough to form a burger coverhaving a size and shape geographically matching said top opening of saidburger shell; (c) applying heat to said burger shell and said burgercover to retain the shapes thereof; (d) preparing a filling withpredetermined ingredients and nutrition, wherein said filling isdisposed in said filling compartment of said burger shell; and (e)covering said burger cover at said top opening of said burger shell toencase said filling within said filling compartment.
 2. The method, asrecited in claim 1, wherein said burger shell has a bottom wall and asurrounding wall inclinedly extended from said bottom wall to definesaid filling compartment within said bottom wall and said surroundingwall.
 3. The method, as recited in claim 2, wherein said burger coverhas a circumferential edge frictionally contacting with an inner side ofsaid surrounding wall of said burger shell at said top opening toenclose said filling compartment.
 4. The method as recited in claim 1wherein, in the step (c), said heat is applied to said burger shelluntil a surrounding surface of said filling compartment becomes harden.5. The method as recited in claim 3 wherein, in the step (c), said heatis applied to said burger shell until a surrounding surface of saidfilling compartment becomes harden.
 6. The method, as recited in claim1, wherein, in the step (b), said first portion of said dough is placedon a shell mold having a convex molding surface, in such a manner thatwhen said first portion of said dough is heat-treated, said convex moldsurface of said shell mold is adapted to retain the shape of saidfilling compartment of said burger shell.
 7. The method, as recited inclaim 3, wherein, in the step (b), said first portion of said dough isplaced on a shell mold having a convex molding surface, in such a mannerthat when said first portion of said dough is heat-treated, said convexmold surface of said shell mold is adapted to retain the shape of saidfilling compartment of said burger shell.
 8. The method, as recited inclaim 5, wherein, in the step (b), said first portion of said dough isplaced on a shell mold having a convex molding surface, in such a mannerthat when said first portion of said dough is heat-treated, said convexmold surface of said shell mold is adapted to retain the shape of saidfilling compartment of said burger shell.
 9. The method, as recited inclaim 1, wherein the step (b) further comprises a step of forming aplurality of indented cavities on said second portion of said dough suchthat said burger cover is heat-treated to retain the shapes of saidindented cavities on a top surface of said burger cover.
 10. The method,as recited in claim 5, wherein the step (b) further comprises a step offorming a plurality of indented cavities on said second portion of saiddough such that said burger cover is heat-treated to retain the shapesof said indented cavities on a top surface of said burger cover.
 11. Themethod, as recited in claim 8, wherein the step (b) further comprises astep of forming a plurality of indented cavities on said second portionof said dough such that said burger cover is heat-treated to retain theshapes of said indented cavities on a top surface of said burger cover.12. The method as recited in claim 1 wherein, in the step (c), saidburger shell and said burger cover are placed in an oven at apredetermined baking temperature for a predetermined baking time, untilsaid burger shell and said burger cover become edible products.
 13. Themethod as recited in claim 11 wherein, in the step (c), said burgershell and said burger cover are placed in an oven at a predeterminedbaking temperature for a predetermined baking time, until said burgershell and said burger cover become edible products.
 14. The method asrecited in claim 1 wherein, in the step (c), said burger shell and saidburger cover are placed in a steam chamber at a predetermined cookingtemperature for a predetermined cooking time, until said burger shelland said burger cover become edible products.
 15. The method as recitedin claim 11 wherein, in the step (c), said burger shell and said burgercover are placed in a steam chamber at a predetermined cookingtemperature for a predetermined cooking time, until said burger shelland said burger cover become edible products.
 16. A han-burger,comprising: a burger unit which comprises a burger shell having afilling compartment and a top opening, and a burger cover having a sizeand shape geographically matching said top opening of said burger shell;and a filling with predetermined ingredients and nutrition disposed insaid filling compartment of said filling shell, wherein said burgercover is covered at said top opening of said burger shell to encase saidfilling within said filling compartment; wherein said han-burger isprepared by a method comprising the steps of: (a) providing a dough ofsaid burger unit; (b) shaping a first portion of said dough to form saidburger shell having said filling compartment and said top opening, and asecond portion of said dough to form said burger cover having a size andshape geographically matching said top opening of said burger shell; (c)applying heat to said burger shell and said burger cover to retain theshapes thereof; (d) preparing a filling with predetermined ingredientsand nutrition, wherein said filling is disposed in said fillingcompartment of said filling shell; and (e) covering said burger cover atsaid top opening of said burger shell to enclose said filling withinsaid filling compartment.
 17. The han-burger, as recited in claim 16,wherein said burger shell has a bottom wall and a surrounding wallinclinedly extended from said bottom wall to define said fillingcompartment within said bottom wall and said surrounding wall.
 18. Thehan-burger, as recited in claim 17, wherein said burger cover has acircumferential edge frictionally contacting with an inner side of saidsurrounding wall of said burger shell at said top opening to enclosesaid filling compartment.
 19. The han-burger, as recited in claim 16,wherein a surrounding surface of said filling compartment is hardenedafter said burger shell is heat-treated.
 20. The han-burger, as recitedin claim 18, wherein a surrounding surface of said filling compartmentis hardened after said burger shell is heat-treated.
 21. The han-burger,as recited in claim 16, wherein said burger cover has a plurality ofindented cavities formed on a top surface of said burger cover.
 22. Thehan-burger, as recited in claim 20, wherein said burger cover has aplurality of indented cavities formed on a top surface of said burgercover.
 23. A hamburger for containing a filling therein, comprising: aburger shell having a filling compartment and a top opening, whereinsaid burger shell has a bottom wall and a surrounding wall inclinedlyextended from said bottom wall to define said filling compartment withinsaid bottom wall and said surrounding wall for said filling disposingwithin said filling compartment; and a burger cover having a size andshape geographically matching said top opening of said burger shell,wherein said burger cover is covered at said top opening of said burgershell for enclosing said filling within said filling compartment;wherein said han-burger is prepared by a method comprising the steps of:(a) providing a dough of said burger unit; (b) shaping a first portionof said dough to form said burger shell having said filling compartmentand said top opening, and a second portion of said dough to form saidburger cover having a size and shape geographically matching said topopening of said burger shell; and (c) applying heat to said burger shelland said burger cover to retain the shapes thereof, wherein said fillingis disposed in said filling compartment of said filling shell, whereinsaid burger cover is adapted to cover at said top opening of said burgershell for enclosing said filling within said filling compartment. 24.The han-burger, as recited in claim 23, wherein said burger cover has acircumferential edge frictionally contacting with an inner side of saidsurrounding wall of said burger shell at said top opening to enclosesaid filling compartment.
 25. The han-burger, as recited in claim 23,wherein a surrounding surface of said filling compartment is hardenedafter said burger shell is heat-treated.
 26. The han-burger, as recitedin claim 24, wherein a surrounding surface of said filling compartmentis hardened after said burger shell is heat-treated.
 27. The han-burger,as recited in claim 23, wherein said burger cover has a plurality ofindented cavities formed on a top surface of said burger cover.
 28. Thehan-burger, as recited in claim 26, wherein said burger cover has aplurality of indented cavities formed on a top surface of said burgercover.